Easy Lemon Cake Recipe
Let me take you back to my childhood and share with you why this Lemon Bundt Cake with a Lemon Glaze is so special to me.
Every spring and summer, my Granny would rummage through her recipe box and she would pull out this recipe for Lemon Bundt Cake with Homemade Lemon Icing Glaze.
I knew good things were coming when she reached for this recipe, so I always stuck around.
She did her baking early of a morning so as not to heat up the kitchen so I usually walked over for breakfast and then just hung out while she started baking.
If you know my Granny, you know she always has to have something sweet on hand.
Cake and cookies were her favorite things to bake – I think because she could eat on them all week.
Lemon Bundt Cake
Granny didn’t have fancy baking equipment, in fact, I don’t think she even owned a Bundt cake pan, so she always made this Lemon Cake in an old, well loved, 9×13 cake pan.
It doesn’t matter what kind of cake pan you choose to make this Lemon Box Cake in, just bake it and enjoy.
This one is going to be a fast favorite and it will also make the perfect dessert for your Easter dinner or Easter Potluck’s!
How to make a kicked-up Lemon Cake from a box
Go ahead and start preheating your oven at 325F. The baking process will go by much faster if you slide that cake into a preheated oven as opposed to one that is cold and needs to heat up.
Grab a large mixing bowl and combine the eggs with the water, oil, and lemon juice.
Whisk the contents until combined, then add in the lemon cake mix, lemon gelatin, and instant lemon pudding mix.
Use a stand or hand mixer to combine the dry ingredients with the wet.
Beat the dry ingredients in until completely smooth with no lumps remaining.
Spray a bundt pan with nonstick cooking spray and pour the cake mix in.
Bake at 325F for 25 minutes or until a toothpick inserted in the middle comes out clean.
Easy Lemon Glaze with fresh lemons
While the cake bakes, combine the powdered sugar with the lemon juice for the Lemon Glaze.
Whisk the two ingredients together until smooth and set aside until the cake is almost completely cool.
Pour the glaze over the luke-warm cake and enjoy!
If you use a 9×13 cake pan, poke holes in the top of the cake before pouring on the glaze.
Now you can enjoy the fruits of your labor (see what I did there?!) and always remember, when life gives you lemons…make my Lemon Bundt Cake with a Lemon Glaze!
Okay I’ll stop with my corny jokes now.
I hope you have enjoyed baking with me today because it made my day to have you here!
Please rate this recipe and leave me a comment once you make it; I love hearing from you!
Lemon Bundt Cake with a Lemon Glaze
A fast and easy cake that looks fancy but is simple to make! Made with fresh lemon juice and fresh squeezed Meyer Lemon juice for the glaze!
For the Cake:
- 1 box lemon cake any brand
- 1 3.4 oz Instant Lemon Pudding unprepared
- 1 3.4 oz lemon gelatin unprepared
- 2 tbsp lemon juice about 1/2 of a small lemon
- 3/4 cup water
- 3/4 cup canola oil
- 3 eggs
For the Lemon Glaze:
- 2 cups powdered confectioners sugar
- 1/4 cup lemon juice or 2 small lemons
For the Cake:
Preheat oven to 325F.
In a large mixing bowl, whisk the eggs together with the water, oil, and lemon juice.
Combine all dry ingredients with the wet ingredients and mix with a hand or stand mixer until all ingredients are smooth and no lumps remain (about 2-3 minutes).
Use a nonstick Bundt cake pan and lightly spray the edges with nonstick cooking spray.
Pour the cake batter into the pan and bake on 325F for 25 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Once cake is cooked, immediately remove from the oven and place on a cooling rack.
Use a small spatula to gently loosen the cake in the pan and ensure that no part of the cake sticks by placing the spatula between the edge of the cake and the pan and slowly running the spatula all the way around. Do this for the middle of the cake too.
When the cake is completely loosened in the pan, gently turn the pan upside down over a large, round plate and then lift the pan up.
The cake should transfer smoothly and easily to the plate.
Allow the cake to cool until just barley warm and then drizzle the lemon glaze over the cake with a spoon. You can use all of the glaze for a very moist cake or use part of it for a light glaze. Use your own judgment.
For the Lemon Glaze:
While the cake cooks, combine the powdered sugar with the lemon juice and whisk well until smooth. Set aside until time to glaze the cake.
If you're using fresh lemons for the glaze, be sure to squeeze the lemon juice into a separate bowl and remove all seeds before pouring into the bowl with the powdered sugar.
The equivalent in fresh squeezed lemon juice to 1/4 cup of lemon juice concentrate is about the juice from 2 small lemons.
Nutritional information calculated using Pillsbury boxed lemon cake mix.
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